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Future trends of processed meat products concerning perceived healthiness: A review
Comprehensive reviews in food science and food safety, 2021-09, Vol.20 (5), p.4739-4778
2021
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Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions
Food chemistry, 2024-06, Vol.442, p.138469-138469, Article 138469
2024
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Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review
Critical reviews in food science and nutrition, 2024, Vol.64 (8), p.2248-2262
2024
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Impact of Rural Digital Economy Development on Rural Revitalisation—Evidence from China
Sustainability, 2024-06, Vol.16 (11), p.4573
2024
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Meat Production and Supply Chain Under COVID-19 Scenario: Current Trends and Future Prospects
Frontiers in veterinary science, 2021-05, Vol.8, p.660736-660736
2021
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Climate Trends and Wheat Yield in Punjab, Pakistan: Assessing the Change and Impact
Sustainability, 2024-06, Vol.16 (11), p.4443
2024
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Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage
Food Chemistry: X, 2024-10, Vol.23, p.101655, Article 101655
2024
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Characterizations and molecular docking mechanism of the interactions between peptide FDGDF (Phe-Asp-Gly-Asp-Phe) and SOD enzyme
Heliyon, 2024-01, Vol.10 (2), p.e24515, Article e24515
2024
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Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls
Animals (Basel), 2021-07, Vol.11 (8), p.2248
2021
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Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of M. longissimus thoracis et lumborum of Buffalo Bulls
Foods, 2022-10, Vol.11 (20), p.3193
2022
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Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls
Animals (Basel), 2022-01, Vol.12 (2), p.130
2022
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Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat
Food materials research, 2022, Vol.2 (1), p.1-6
2022
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Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets
한국축산식품학회지, 2022, 42(1), , pp.153-174
2022
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Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo ( Bubalus bubalis ) Bulls
한국축산식품학회지, 2021, 41(1), , pp.34-44
2021
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Prospects of artificial meat: Opportunities and challenges around consumer acceptance
Trends in food science & technology, 2021-10, Vol.116, p.434-444
2021
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Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water
Food chemistry, 2022-01, Vol.367, p.130756-130756, Article 130756
2022
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Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
Trends in food science & technology, 2023-10, Vol.140, p.104176, Article 104176
2023
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Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers
Meat science, 2023-05, Vol.199, p.109143-109143, Article 109143
2023
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Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
Food chemistry, 2024-09, Vol.453, p.139664-139664, Article 139664
2024
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Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels
Food chemistry, 2024-10, Vol.456, p.139970, Article 139970
2024
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Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
Meat science, 2024-06, Vol.212, p.109474-109474, Article 109474
2024
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Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Critical reviews in food science and nutrition, 2024-07, p.1-19
2024
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Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages
Food control, 2022-09, Vol.139, p.109104, Article 109104
2022
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Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate
Food research international, 2024-01, Vol.175, p.113812-113812, Article 113812
2024
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Carcass characteristics and prediction of individual cuts and boneless yield of Bos indicus and Bos indicus × Bos taurus bulls differing in age
Livestock science, 2022-10, Vol.264, p.105041, Article 105041
2022
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